Food Safety

One clever cookie

The Christie Cookie Co. has been using gourmet baking ingredients to produce irresistible cookies, brownies and sweet treats for over 30 years.
By Lauren R. Hartman
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Decadent and delicious, cookies, brownies and other items from The Christie Cookie Co., Nashville, Tenn., are practically irresistible.
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The burden of proof

By Lisa White
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With more comprehensive food-safety requirements on the horizon, bakers and snack producers will be required to raise the bar for their manufacturing and distribution practices.
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Creating cookies to crave

By Lauren R. Hartman
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Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.
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Food companies work on case-labeling standard

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To boost business efficiency and enhance product traceability in the supply chain, companies within the North American consumer packaged goods, fresh foods, grocery and foodservice segments are collaborating on developing guidance for industrywide adoption of a single standard for case-labeling information for finished products. The result of this collaborative process is the publication of the North American Industry Guidance for Standard Case Code Labeling for Extended Product Attributes.


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Producing pizza pronto

By Lauren R. Hartman
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Nation Pizza and Foods’ massive 190,000-sq.-ft. operation in Schaumburg, Ill.—one of the company’s two frozen product facilities—features seven speedy production lines that generate at least 30,000 lb. of dough an hour alone. We tour one of the two bakeries and one of four topping lines, which all feature upgraded and soon-to-be-installed equipment.
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Clabber Girl uses lean manufacturing to improve SQF certification scores

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The Terre Haute, Ind.-based producer of chemical leavening systems uses Lean Manufacturing to improve its Safe Quality Food (SQF) certification scores.


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Food safety: A work in progress

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The number of food recalls and food safety failures due to mislabeling, allergen concerns and failing process conditions has steadily increased over the last few years.
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Simple crunch time

Simple 7 Snacks works diligently to provide healthier , tasty extruded snacks
By Lauren R. Hartman
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Launching its own snack brand only three years ago, Simply 7 Snacks has copacked snacks for customers across the country for years.
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Interative solutions and tools available at the Food Safety Summit

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Register now for the Food Safety Summit, a BNP Media event, April 30-May 2, at the Baltimore Convention Center in Baltimore. The summit will showcase a half-day workshop called ‘Tools for the Food-Safety Professional–Business Acumen, Executive Speak, Communication and Leadership Style.’ The interactive session features the tools needed by food-safety professionals and scientific experts to boost business.


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Conveyors on the move

By Lisa White
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New technology, enhancements and improvements have made conveyors and belts more user-friendly for baked goods and snack food manufacturers.


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Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

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2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

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School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
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THE SNACK AND BAKERY STORE

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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

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